Last year we took an amazing trip to New Orleans and fell head over heels in love with the food! One of our favorite things we did was take a cooking class to learn how to make jambalaya, gumbo, pralines and so many other amazing dishes. Today’s Slow Cooker Crock Pot Gumbo recipe with Sausage, Chicken and Shrimp is an adaption from everything we learned in class and enjoyed while we were in New Orleans.
Now if only I could figure out how to make a Cafe Du Monde beignet magically appear in my kitchen! Hello yum! Seriously I don’t know what they do to make them sooo good but I could enjoy one right now and love it.
There is just something magical about New Orleans. Ok, parts of it are a bit smelly but that is probably due to all the fun people have on Bourbon St. We skipped partying on Bourbon St. and instead hung out around the French Quarter listening to jazz music, people watching and relaxing. I am so ready to plan another trip to New Orleans soon.
Since we can’t hop a plane today for New Orleans instead we will enjoy a big bowl of this Crock Pot Gumbo Recipe with sausage, chicken and shrimp!
Have you seen this Slow Cooker Crock Pot Beef and Broccoli Recipe?
Crock Pot Gumbo Recipe with Sausage, Chicken, and Shrimp
Ingredients
1lb Chicken Breast (cut into bite size pieces)
1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
1lb Shrimp, raw and shells removed (I left tails on for more flavor)
1 Onion, diced
1 Green pepper, diced
1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
3 ribs Celery, diced
1 can Diced tomatoes (28 oz)
3 tsp Garlic, minced
2 C Chicken broth
1 Tbsp. Cajun spice (or more if you prefer)
1 tsp Thyme
1 tsp Oregano
1 1/3 C Rice (cooked)
Directions
1. Combine all ingredients in the slow cooker, except for the shrimp and the rice.
2. Cook on low for 6 – 7 hours, stirring occasionally
3. In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
4. In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
5. Serve with crusty bread, and enjoy!
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart
or Crock-Pot 5-Quart Slow Cooker
for all of our crock pot recipes
Do you love recipes? Check out our copy cat recipes, dessert recipes, and our Crock Pot Recipes.
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- 1lb Chicken Breast (cut into bite size pieces)
- 1lb Smoked Sausage (kielbasa, farmers sausage, garlic sausage, etc)
- 1lb Shrimp, raw and shells removed (I left tails on for more flavor)
- 1 Onion, diced
- 1 Green pepper, diced
- 1 Hot pepper, (jalapeno, serrano, scotch bonnet, habanero, etc) (optional!!!)
- 3 ribs Celery, diced
- 1 can Diced tomatoes (28 oz)
- 3 tsp Garlic, minced
- 2 C Chicken broth
- 1 Tbsp. Cajun spice (or more if you prefer)
- 1 tsp Thyme
- 1 tsp Oregano
- 1⅓ C Rice (cooked)
- Combine all ingredients in the slow cooker, except for the shrimp and the rice.
- Cook on low for 6 – 7 hours, stirring occasionally
- In last hour of cooking, salt the shrimp lightly, and then add them to the crock pot
- In the last half hour of cooking, add the rice and stir. Replace cover. You want the rice just to warm through and take on some of the cooking flavors.
- Serve with crusty bread, and enjoy!
Question: do you put your hot pepper in whole? The other veggies are specified (i.e. diced, minced). Looking forward to trying out this recipe tomorrow.
What kind of Gumbo can it be without Okra, or Andoule Sausage ?
Gumbo definitely has to have orka in it to be called Gumbo. I can understand not using Andouille sausage, because not everyone has access to it.
Only New Orleans uses tomatoes in their gumbo. Louisiana cajuns do not! Their gumbo is made using a roux and is brown in color.
AND she said she took a class in New Orleans, so your point means nothing, go find someone else to bully.
Last time I checked, New Orleans was in Louisiana.
Could you use uncooked instant rice in place of the cooked rice? If so when do I put it in and for how long?
You can use instant rice, I’d add it toward the end of the cook time, maybe 15 minutes before adding the shrimp. Just taste the rice to be sure it’s done!!
This is not gumbo.
You know, I always thought it went without saying that recipes provide the basic structure and the cook can and should feel free to add, subtract or modify the ingredients as s/he desires. So I’m not sure why some of the above comments blow off this recipes as “not gumbo.”
I made this recipe this last weekend and it was fabulous … and yes, I’ve had “real” gumbo and jambalaya in New Orleans. I added andouille sausage instead of the kielbasa and I used a jalapeno pepper. It turned out great! My sweetheart said it was now the recipe to beat … because I’ve been rolling out a lot of favorites this winter.
When I do it again … and I most certainly will … I’ll scale back the onion a bit. I used a large onion and suggest that either a small one or just half a large one would do the job. I served it with sourdough garlic bread with parmesan broiled on top.
Typically I don’t go with a “one medium onion, one bell pepper, 3 rib celery” method. Every vegetable varies in size. Depending on how much gumbo I’m making, I go with 1 C diced onion, 1/2 C diced bell pepper, 1/2 C diced celery. Just stick with that kind of ratio and you’re golden 😉
some of these keyboard warriors need to stop being petty. this recipe is awesome. just add okra like I did and move on. it’s a recipe not surgery. just add what you want and take out what you don’t.
How many servings do you get from this recipe?
I’m wondering the same thing.
As delicious as this looks, I think it’s a recipe for Jambalaya, not Gumbo since there’s no mention of a roux, which is the foundation for Gumbo. Also, Gumbo is usually served over rice rather than with the two already combined, which is how Jambalaya is served.
Ok the rice needs to be put in way longer. Unless it calls for uncooked rice to be served. I had to take the shrimp out to let the rice finish cooking. Like an hour longer. Ohhh and to the other commenter okra sounds awesome in this. My first time making it. Everything else is amazing except now everything is going to be mush while I wait for the rice to cook through. Funny because my man didn’t even want me to add rice.
The recipe called for already COOKED rice to be added the last 1/2 hour.
I made this today (minus shrimp & celery because I don’t like either) and it was fabulous! I’m all for easy meals that cook themselves. Even better, this made my house smell delicious all day. Definitely one I’ll put away to try again. I used andouille sausage, two peppers, and two jalepenos to add a little more zing. So tasty.
Hi Karissa,
I am so glad you enjoyed the recipe! I love that you added extra zing to it! Such a great idea.
Could this be sped up by putting it on high for 4? I don’t have 6-7 hours tonight but this sounds delicious!
Tam, I’ve been to New Orleans, and your gumbo was as good as the one we had at the Commander’s Palace! I didn’t add okra but did add a lot of diced bell peppers and red pepper flakes. Our deli had fresh Andouille sausage and it was the perfect touch. I served it over hot rice with sourdough on the side. It was so easy – my first Cajun dish! My husband loved it and I’m adding it to our winter rotation. Thank you! (P.S. My girlfriend from Shreveport cleared my changes before I made it, and she said people in Louisiana are all about making the recipe work for *you* and what you have on hand. Cajun people aren’t picky – they’re hungry! My kind of crowd!)
Heather, Thank you so much for your sweet comment! You truly made my day. I am so glad you enjoyed the recipe!
Just back from New Orleans..Did not take the cooking course, maybe next time, it is worth a repeat visit…What ever you call this soup it sure sounds delicious , I will be looking for and andoulla sausages answer okra…and serving it over a bowl of rice….thanks TAMMILEE
Your welcome Marieanne! What was your favorite part of New Orleans?
I loved riding the trolleys and dinner on the Natchez.Walking through the French Quarter with a guide was so informative. There was so much to see, food to try and great people to talk to. It is certainly a city to see more than once.
Marieanne
Walking the French Quarter with a guide had to be amazing. I feel like there is so much history in the area that I am not aware of. I recently heard that they have a museum of Southern Food that I really want to go to. The history of dishes like Gumbo and how they came to New Orleans. I am so glad you had an amazing trip!
Recipes ain’t set in stone and recipe cops won’t break down your door if you change things!! Cooking/baking for family and friends should be fun, if it isn’t you’re doing it wrong. FYI, based on the amount of meats and other ingredients it probably makes 6-8 servings, 1-1 1/2 c. over rice would be a serving. Also, a restaurant in my area adds pieces of blue crab in the pot, I’d suggest just using crab meat for ease and less mess.
How many servings does this make?
Is the sausage raw or cooked? Same with the chicken? (Sorry i’m learning!)
I didn’t see this in the comments, Do you need to thaw your shrimp before you add it to the crockpot for it to be ready in a hour?
I added regular spicy sausage (uncooked) Will mine still turn out ok?
Looks like this would be yummy but I think what my fellow louisianians are trying to say is for this to be called a gumbo, it must have a roux. Might be a great soup recipe but please don’t call it a gumbo. We’re pretty laid back in Louisiana but we take our food seriously 😉
This looks amazing and is on my list to try. Can you tell me how many it serves? I have a family of 6. Just trying to decide whether I should double.
Thank you!
This is a very good recipe to have on hand when you feel the urge for some NOLA cuisine. In all honesty it is technically a New Orleans style soup or stew. Not that it’s a bad thing…just that it is missing a dark roux to make it everything it could be. I think that is what is getting some people all in an uproar over the title of “gumbo”. Making a dark roux and using a secondary thickening agent with either okra or file powder is truly a gumbo but this recipe as followed comes very close to that taste. The only thing about this recipe I would suggest, would be to use Ro-Tel instead of plain diced tomatoes. Adds a bit of punch to this NOLA style soup/stew. Overall this is a great dish!
I cannot believe how vicious some of ya’ll are!! It’s a recipe, a list of ingredients and directions to make a NOLA dish, it’s not a cure for diabetes or heart disease!! Swap out what you don’t have or like, every recipe is unique to the person making it even if you follow the recipe to the grains of salt. Have a glass of wine. a beer or whatever and chill!!
I added cut okra. This is absolutely DELICIOUS!!!!! Use rotel tomatoes and green chiles for extra kick.
Just to add a comment. I know the recipe calls for chicken breast, and that’s all good but…if you’re a true NOLA you know that the chicken thigh is not only cheaper but also more flavorful and easier to stew. So if anyone wants to try this dish for the first time, just use chicken thigh and cut into bite size pieces before tossing into the crock and know it won’t be dried out even from a long cook.
Made this yesterday and it was a hit! I tweaked the recipe a bit but not too much. I highly suggest trying this recipe.
What kind of Cajun seasoning? The only kind I found in the store that actually said “cajun” seasoning was Emerils, but it has salt so I’m afraid of making it too saltly.
Absolutely loved this recipe! Like many others have done, I tweaked it slightly to fit my taste. I added 2 cups of okra as well as doubling the rice, chicken broth and Cajun seasoning. I was a little reluctant to add the optional hot pepper (small Serrano cut super thin), but I’m sure glad I did. This recipe was such a major hit with my family and friends that they requested it become my signature dish for our family cookout! Thanks Tammilee!!!
Your welcome! I am so glad you enjoyed the recipe!